The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.

Pomelo (Citrus grandis .Linn Osbeck) oils is becoming more and more popular for everyone because it has great benefits. However, the efficiency of essential oil extraction process depends on the method and is influenced by a number of factors. Microwave-assisted hydro-distillation and Response Surface Methodology are selected for extracting and optimizing the factors affect the yield of the pomelo oil. The pomelo oil has the optimum yield was 4.5% when extracted with a water and peels ratio of 3,119: 1 (ml/g) for time extraction of 117.336 (minutes) at a microwave power of 403.115 (W) with high reliability (R2 = 0.9831)

Annona muricata Linn. (soursop) belongs to the Annonaceae family. This plant has been traditionally used for the treatment of various infectious and inflammatory diseases. In this study, the effect of storage conditions (room and cold condition) on Annona muricata nutrients was evaluated on the basis of color, vitamin C, polyphenol content and antioxidant activity (DPPH). The change in Lab* brightness (64.34 ± 4.18a, -4.61 ± 0.31a, 12.80 ± 0.57a for fresh sample) was negligible during the 10 day cooling process (66.22 ± 2.33ab, -0.58 ± 7.89a, 9.03 ± 0.85b). These criteria have not changed compared to the original sample after 2 days. The effect of room temperature on properties of Soursop was significant. After 8 and 10 days, it was impossible to quantify TAA, TPC and ABTS of the sample. The values of the two samples (8 and 10 days) at low temperatures were respectively 4.46 ± 0.35 and 3.27 ± 0.33 (TAA); 3.00 ± 0.05 and 2.64 ± 0.30 (TPC); 0.66 ± 0.01 and 0.69 ± 0.04 (free-radicals scavenging capacity). The appearance and morphology of the samples are also graphically described.